For starters, go for the smoky, greasy rib tips and an insanely rich mac and cheese. Move past salads to a slab of baby backs and the beef brisket sandwich with horseradish. 続きを読む
Order up a couple of slabs of meaty, tender spareribs, rib tips and a plate of hot links. If you’re still hungry after the main event, juicy smoked chicken and crispy catfish should round things out. 続きを読む
The ribs can be a bit dry, but the smoky pulled pork makes up for it, clocking in as one of the best around. Tender, juicy chicken comes in second, with puckery slaw and meaty beans solid runners-up. 続きを読む
It’s the pink-tinged pulled pork and thick slices of smoked tri-tip that prove chef-owner Charlie McKenna is every bit deserving of that Memphis in May trophy behind the bar. 続きを読む
Upscale touches include Kobe brisket and “competition” ribs. Spare ribs (the standard, not the $10-more-expensive “competition” slab), proved tender, with a good dose of smoke and a slightly sweet rub 続きを読む
Ribs—of the hickory-smoked variety—are the specialty of this Hyde Park house. Opt for a Chuck Wagon Combo—the “chix n’ ribs” combo has two pieces of chicken and a half-order of ribs for less than $11. 続きを読む
Reserve your hunger for “The Rib Sampler,” a huge plate of baby back ribs, spareribs and rib tips. Don’t worry: The pink, smoky meat pulls off the bone easily, so you’ll clean your plate. 続きを読む
The rib tips are smoky, extremely juicy, meatier than elsewhere in town and crisp around the edges. The hot links are not for the heat-phobic, with searing bits of red chile and smoky, porky flavor. 続きを読む
The caramelized spice rub on the slabs of meaty St. Louis cuts (spareribs sans tips) gives them a slightly chewy crust. Underneath lurks a quarter-thin layer of smoke over a full inch of robust pork. 続きを読む
Spareribs are pull-apart tender with a subtle smokiness. The Brisket is beautifully marbled beef is given just the right treatment to yield tender bite after tender bite, whether chopped or sliced. 続きを読む
